- 250 g blueberries
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 6 digestive cookies
- 25 g butter
- 250 g mascarpone
- 1 dl cream
- 2-4 tablespoons sugar, to taste
Add half of the blueberries, 1 tablespoon of sugar and vanilla sugar in a small saucepan. Bring to a boil and let the mixture simmer for 2-3 minutes, stirring constantly. Set the pan aside and let the mixture cool.
Crush the biscuits to fine crumbs in a food processor or crush the biscuits by hand. Melt the butter and mix this with biscuit crumbs.
Beat the mascarpone, cream and icing sugar until fluffy and creamy.
Add biscuits, mascarpone, blueberries and blueberry sauce layered into serving glass.
Keep the cheese cakes in the fridge if not served immediately, but take out the cakes for an hour before serving so that the cream cheese is soft again.